YIELD: 8-12 Servings
Directions for: Jesters Crown Roast with Concord Grape Sauce
Ingredients
Rub1 Tbsp fresh thyme leaves stems removed
1 Tbsp lemon zest
1 Tbsp fresh ground pepper
2 Tbsp olive oil
1 pinch Salt to taste
Pork1 7 lb(s) crown roast of pork
Grape Sauce2 lb(s) Concord grapes stems removed
2 sprig fresh thyme
2 tsp whole black peppercorns
2 star anise whole
2 cinnamon stick
2 cup white grape juice unsweetened
Salt to taste
Directions
Rub1. To prepare the rub, mix the thyme, lemon zest, pepper and olive oil together in a small bowl. Rub this mixture all over the roast evenly.
Pork1. Place the rubbed pork roast in a large re-sealable bag and let marinate overnight in the refrigerator.
2. The next day, remove roast from marinade. To avoid a charring burn flavor sinking into the meat, cover the exposed bones with foil.
3. Sprinkle the outside of the roast with salt.
4. Preheat barbeque for indirect cooking by leaving 2 burners on medium low heat and one burner off. Place a drip pan under the burner with the heat off. After closing the lid, allow barbeque to heat to a temperature of 325F (162C).
5. Once desired temperature is reached, oil grill and place the crown roast over the drip pan on the indirect heat side.
6. Close the lid and cook for approximately 20 minutes per pound or until an instant read thermometer inserted in the thickest part of the roast reads 150F (65C).
7. Remove roast from grill, loosely tent with foil and let meat rest 20 minutes before carving and serving.To carve, simply cut evenly between each bone and serve with warmed sauce.
Grape Sauce1. While roast is cooking, prepare the sauce by combining the grapes, thyme, peppercorns, star anise, cinnamon sticks, and white grape juice in a pot set over medium heat.
2. Bring sauce to a boil and reduce heat to low. Simmer for 20 minutes.
3. Strain sauce, season to taste with salt and set aside until roast is done cooking.
See more: Grill, Barbeque, Pork, Main, Roast, Dinner, BBQ
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